Potato and Leek Casserole
leeks, scrubbed and cut in 1/2" pieces
red potatoes, unpeeled and sliced in thin rounds
1Preheat oven to 375 degrees.
2In deep skillet, coat leeks and carrots with olive oil. Cover and simmer over low heat until soft.
3Add seasonings; mix well.
4Layer a well-oiled 2 1/2 to 3 quart casserole (with cover) with 1/3 of the potatoes, then 1/2 the seasoned vegetables; repeat and finish with last 1/3 of potatoes.
5Pour broth evenly into casserole; cover and bake for 50 minutes covered at 375 degrees.
6Uncover and bake for another 10 minutes.
7Garnish with parsley and/or chives.
8Variation: Substitute carrots with zucchini if desired. Half of leek can be finely chopped yellow onions.